Egg En Cocotte With Ceps And Chicken Liver

INGREDIENTS

INSTRUCTIONS

Egg en Cocotte: Slice the ceps quite finely. Heat the butter in a pan
and add the ceps. Once they have started to brown add the shallots  and
garlic. After a few mins season with salt and pepper and remove  to a
liquidiser.  In the same pan melt some more butter,. Make sure it is
very hot then  add the chicken livers. Turn them regularly. After 4 - 5
mins they  should be quite brown, but pink in the middle. Put in the
liquidiser  with the liquid from the pan and mix it all up (not too
much - the  texture must be coarse). Add a little double cream and mix
it in.  Spoon the puree into ramekins so they are half full. Break a
whole  egg on top of each and season with salt and pepper. Put a little
butter on the yolk. Put the ramekins in a large dish filled with hot
water and heat on the hob for about 8 mins. Then finish off for a few
mins in the oven. When they are ready, the white will be quite firm,
but the yolk runny. Dress with parsley.  Custard  Add more cream to the
mixture in the liquidiser, plus 2 eggs, salt and  pepper and mix until
smooth. Butter 3 more ramekins with soft butter  (not melted) and spoon
the mixture into the ramekins. As before, put  the ramekins in a large
dish of hot water and put straight into the  oven on a low heat for
about 20 mins. Run the blade round the edge  and remove from the
ramekins. Pour over a sauce made from cream, a  little Madeira and
pepper and parsley.  Converted by MC_Buster.  Posted to CHILE-HEADS
DIGEST V3 #, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1328
Calories From Fat: 614
Total Fat: 68.4g
Cholesterol: 3372mg
Sodium: 809.7mg
Potassium: 2065.1mg
Carbohydrates: 26.6g
Fiber: 3.5g
Sugar: 9.1g
Protein: 144g